cupful of milk and dissolve by gentle heat. Heat two cupfuls of milk
in a double boiler, add a cupful of sugar, a pinch of salt, and the
beaten yolks of six eggs. Cook until it thickens, stirring constantly,
then add three cupfuls of grated canned pineapple, bring to the boil,
take from the fire, and when cool but not set fold in the stiffly
beaten whites of the eggs. Mould, chill, and serve with whipped cream.
PRUNE PUDDING
Stone a cupful of stewed prunes and rub through a sieve. Beat the
whites of five eggs to a stiff froth, add five tablespoonfuls of
powdered sugar, a pinch of cream tartar, and a few grains of salt. Add
the prunes gradually, turn into a deep buttered baking-dish, and bake
in a slow oven for twenty minutes. Serve either hot or cold, with
Boiled Custard.
QUINCE PUDDING
Peel, core, and quarter five quinces and simmer until softened in
water to cover. Rub through a sieve, add a cupful of sugar and the
yolks of four eggs beaten with a pint of milk. Line a deep baking-dish
with pastry, turn in the quince, and bake for forty-five minutes.
Cover with a meringue made from the beaten whites of four eggs and six
tablespoonfuls of sugar. Return to the oven until puffed and brown and
serve cold.
RASPBERRY PUDDING
Fill a buttered baking-dish with alternate layers of raspberries and
dry bread crumbs, sweetening each layer of berries with sugar. The top
layer should be crumbs. Dot with butter, sprinkle with sugar and bake
for half an hour. Serve with cream.
RED SAGO PUDDING
Wash a cupful of sago and soak over night in four cupfuls of cold
water. Cook in a double boiler in the water in which it was soaked
until the sago is transparent. Add a pinch of salt, two cupfuls of
raspberry, cherry, strawberry, or currant-juice, and sugar to taste.
Cook for half an hour, turn into a wet mould, chill, and serve with
whipped cream. This pudding may be made with jelly instead of fruit
juice. Grape juice made tart with lemon-juice may also be used.
RICE PUDDING--I
Wash half a cupful of rice thoroughly, soak in cold water for two
hours, and drain. Add two tablespoonfuls of sugar, a teaspoonful of
salt, a little grated nutmeg, four cupfuls of milk, and half a cupful
of raisins. Bake for two hours, stirring occasionally, then add a
cupful of milk and bake for an hour longer. Serve in the baking-dish.
RICE PUDDING--II
Boil a cupful of rice in milk to cover, add two well-beaten eggs,
sugar, and flavoring to taste, with a little cream. Bake in buttered
cups and serve hot with sauce.
RICE PUDDING--III
Boil a cupful of rice until tender in milk to cover, adding a pinch
each of salt and sugar, and flavoring to taste. Take from the fire,
add the yolks of three eggs well-beaten, turn into a buttered
baking-dish and cover with a meringue made of the stiffly beaten
whites of the eggs, two tablespoonfuls of sugar, and a little grated
lemon-peel. Brown in the oven and serve cold.
RICE AND CHERRY PUDDING
Boil a cupful of well-washed rice with a pint of milk, a tablespoonful
each of sugar and butter, and a pinch of salt. Put into a buttered
baking-dish with alternate layers of canned cherries, pour the juice
over, sprinkle with sugar, and bake in a moderate oven. Peaches or
other fruits may be used.
RICE AND FRUIT PUDDING
Cook a cupful of washed rice until soft in milk to cover, sweetening
and flavoring to taste. Take from the fire, cool, and mix with a cold
boiled custard made of a cupful of milk and the beaten yolks of four
eggs. Add half a package of gelatine which has been soaked and
dissolved and fold in half a cupful of cream whipped solid. Mould in a
border mould and fill the centre with canned apricots, peaches,
cherries, or any other fruit.
SAGO PUDDING
Cook slowly for an hour two-thirds cupful of sago in a quart of salted
milk. Cool, add the yolks of four eggs well-beaten with the whites of
two, a tablespoonful of melted butter, four tablespoonfuls of sugar,
and a cupful of milk. Add a teaspoonful of vanilla and bake for half
an hour in a moderate oven. Cool, cover with meringue, and return to
the oven until puffed and brown. Serve cold.
SNOW PUDDING
Heat in a double boiler two cupfuls of water, the juice of a lemon and
half a cupful of sugar. Thicken with three small spoonfuls of
cornstarch rubbed smooth with half a cupful of water. Cook for ten
minutes, take from the fire and fold in the stiffly beaten whites of
four eggs. Mould, chill, and serve with a boiled custard made of the
yolks of the eggs cooked until thick with a pint of milk, and
sweetened and flavored to taste.
SPICE PUDDING
Mix half a cupful each of molasses and chopped suet with the juice and
grated rind of half a lemon, a teaspoonful of powdered cinnamon, and a
pinch of powdered clove. Dissolve half a teaspoonful of soda in half a
cupful of milk, mix, and sift in flour to make a stiff batter. Add
half a cupful of mixed raisins and currants, turn into a buttered
mould and steam for five hours. Serve with Wine Sauce or Hard Sauce.
SPONGE PUDDING
Butter a baking-dish and put into it two sponge cakes soaked in
sherry. Pour over a cupful of milk beaten with two eggs and sweetened
to taste. Bake in a slow oven, turn out and serve.
STRAWBERRY BATTER PUDDING
Mash a quart of strawberries slightly with two cupfuls of sugar. Make
a batter of two beaten eggs, two tablespoonfuls of melted butter, a
pinch of salt, a cupful of milk, and one and one-half cupfuls of flour
sifted with a teaspoonful of baking-powder. Butter custard cups and
fill two-thirds full with alternate layers of berries and batter,
having batter on top. Steam for half an hour, and serve with Hard
Sauce flavored with lemon or crushed and sweetened strawberries. Other
fruits may be used in the same way.
TAPIOCA PUDDING
Soak a cupful of tapioca over night in water to cover. Drain and cook
until transparent in a quart of milk with a pinch of salt. Add the
yolks of five eggs well-beaten, sugar and flavoring to taste, take
from the fire and fold in the stiffly beaten whites of the eggs. Pour
into a buttered baking-dish, set it into a pan of boiling water and
bake until it thickens, then remove it from the pan of hot water and
bake until brown. Serve either hot or cold.
TAPIOCA CREAM PUDDING
Soak a cupful of tapioca over night in two cupfuls of cold water. Cook
in a double boiler with a pinch of salt, six cupfuls of milk, and the
grated rind of an orange, until the tapioca is soft. Add the yolks of
three eggs beaten with the juice of the orange and one cupful of
sugar. Take from the fire, turn into a buttered baking-dish, and cover
with a meringue made of the beaten whites of the eggs and three
tablespoonfuls of sugar. Add also a little grated orange peel. Spread
over the pudding and bake for half an hour in a very slow oven. Serve
cold.
_PUDDING SAUCES_
BROWN SUGAR SAUCE
Thicken a pint of boiling water with one tablespoonful of butter and
one of flour cooked together. Add brown sugar, lemon-juice, and grated
nutmeg or other flavor to taste, and serve.
FOAMING SAUCE
Cream half a cupful of butter with half a cupful of powdered sugar,
add the juice and grated rind of a lemon, set the basin into a pan of
boiling water, stir until it foams, and serve immediately.
FRUIT SAUCE
Mash fresh fruit with sugar to taste, let stand for three hours, and
heat thoroughly before serving.
HARD SAUCE
Cream a tablespoonful of butter with two tablespoonfuls of sugar,
flavor with wine and grated nutmeg, and chill on ice. Fruit juice may
be used instead of wine.
_SHORTCAKES_
PEACH SHORTCAKE
Rub half a cupful of butter into one and one-half cupfuls of sifted
flour. Add a pinch of salt and enough ice-water to make a smooth
paste. Roll out, shape it into flat round cakes, and put together with
butter between. Bake brown, tear apart while hot, and fill with fresh
peaches crushed with sugar. Cover the peaches with the other cake,
spread peaches on top and pile high with sweetened whipped cream.
Strawberry, banana, blackberry, cherry, fig, blueberry, gooseberry,
orange, and raspberry shortcakes may be made in the same way.
PRUNE SHORTCAKE
Stew a pound of prunes until soft, in water to cover, with half a
cupful of sugar. When the prunes are soft, remove the stones and
simmer for ten minutes longer. Make a biscuit crust, adding a little
more shortening, and bake in two cakes with butter between. Split,
spread with butter, fill with the prunes, cover the top with prunes,
and serve hot with whipped cream.
STRAWBERRY SHORTCAKE
Sift a quart of flour with two teaspoonfuls of baking-powder and a
pinch of salt. Work into it two tablespoonfuls of butter, add enough
milk to make a soft dough, and bake in large pie-tins. Cool, split,
spread with butter and crushed strawberries heavily sweetened. Pour
crushed strawberries over the cake and serve.
FRUIT SOUFFLES
Drain any kind of preserved fruit and rub through a sieve enough to
make a cupful. Add more sugar if required and fold in the stiffly
beaten whites of eight eggs. Turn into a buttered baking-dish, bake
for half an hour and serve immediately. Apples, apricots, bananas,
prunes, cherries, chestnuts, cocoanut, figs, gooseberries, preserved
ginger, peaches, pears, pineapples, quinces, raspberries, and
strawberries may be used in the same way.
_TARTS_
APPLE TART
Line a deep pie-tin with pastry, fill half full of apple sauce, and
cover with quartered apples cooked until soft in lemon syrup. Sprinkle
with claret and powdered sugar, bake, and serve cold.
APPLE CREAM TART
Line a deep baking-dish with pastry and put in three cupfuls of
peeled, cored, and quartered apples, the grated rind and juice of a
lemon, three-fourths cupful of brown sugar, and a sprinkle of cinnamon
or nutmeg. Bake until the apples are done, cool, and cover with
whipped cream sweetened to taste and flavored with grated lemon peel.
APRICOT TART
Butter a pastry ring, line with paste and bake. Spread with marmalade,
cover with apricots, sprinkle with sugar and maraschino, heat for a
few minutes, and serve cold with the apricot syrup. Other fruits may
be used in the same way.
CHERRY TART
Mix a cupful each of sugar and stoned cherries with one egg
well-beaten with a teaspoonful of flour. Turn into a pie-tin lined
with pastry, cover with narrow strips of crust, and bake. Other fruits
may be used in the same way.
CHOCOLATE CREAM TART
Grate a square of chocolate into a pint of milk and bring to the boil,
sweetening to taste. Thicken with one tablespoonful of flour rubbed
smooth with a little cold milk, take from the fire, add a
tablespoonful of butter and the yolks of four eggs well-beaten. Line
patty-pans with pastry, fill with the cream, and bake. Take from the
oven, cover with meringue, and brown.
FRUIT TART
Line a deep pie-tin with pastry and bake, take from the oven, fill
with fresh or stewed and sweetened fruit, and cover with a meringue
made of the whites of three eggs beaten to a stiff froth and three
tablespoonfuls of powdered sugar. Bake until brown and serve either
hot or cold. Peaches, pears, plums, rhubarb, or other fruit may be
used.
GERMAN APPLE TART
Line a shallow baking-pan with pastry and fill with peeled, cored, and
sliced apples. Sprinkle with cinnamon and powdered sugar and bake for
forty minutes in a moderate oven.
GOOSEBERRY TART
Simmer a pint of gooseberries until soft in a thick syrup. Line a
pie-tin with pastry and put on a border of the paste about an inch
wide. Press down lightly, fill with the gooseberries and cross the
tart with narrow twisted strips of paste, moistening with cold water
at each end to make them adhere. Bake for twenty minutes in a hot oven
and serve very cold with whipped cream.
GRAPE TART--I
Stem the grapes and cook in syrup until thick and soft, rub through a
sieve and cool. Line patty-pans with pastry, fill with the grapes, and
bake. Cover with meringue or whipped cream if desired.
GRAPE TART--II
Line a deep pie-tin with pastry, brush with thick syrup, and fill with
white grapes. Sprinkle with six tablespoonfuls of powdered sugar and a
wineglassful of white wine. Bake and serve either hot or cold. Other
grapes may be used in the same way.
NEAPOLITAN TARTS
Roll rich pastry thin, cut into strips, bake in a quick oven and put
together with jam or jelly between. Cover with frosting and serve
cold.
PEACH TART
Roll rich pastry thin and bake three crusts in pie-tins. Cool, put
together with crushed and sweetened peaches, chill and serve with
whipped cream. Other fruits may be used in the same way.
PEACH TART MERINGUE
Line a border mould with pastry, fill half full with peach jam, bake,
cool, cover with meringue, and return to the oven until puffed and
brown. Fill the centre with whipped cream if desired. Other jams may
be used in the same way.
PEACH CREAM TART
Line a deep pie-tin with good pastry and fill it two-thirds full with
canned peaches that have been cooked for two or three minutes in
boiling syrup. Cover with a rather thick crust and do not pinch down
the edges. When cool, remove the top crust and fill with a cream made
as follows: Boil a cupful of milk, and thicken with a tablespoonful of
sugar mixed with a teaspoonful of cornstarch wet in cold milk. When
smooth and thick, take from the fire, add the whites of two eggs
beaten to a stiff froth, and a few drops of vanilla or almond extract.
Cool, pour over the peaches, cover with the crust, sprinkle with
powdered sugar, and serve.
PLUM TART--I
Line a deep tin with pastry, fill with preserved plums, cover with
crust, brush with beaten egg, bake, sprinkle with powdered sugar, and
serve cold.
PLUM TART--II
Line a deep baking-dish with pastry and bake. Fill half full of boiled
rice cooked in milk and sweetened to taste and cover with pitted plums
which have been cooked soft in thin syrup. Sprinkle with powdered
sugar, dot with butter, bake, and serve hot.
RASPBERRY CREAM TART
Line a deep pie-tin with pastry, fill with raspberries, sprinkle with
powdered sugar, and cover with crust but do not press down the edges.
Bake in a moderate oven. Thicken a cupful of milk with a teaspoonful
of cornstarch rubbed smooth with a little cold milk, add a
tablespoonful of sugar, a few drops of vanilla, and the stiffly beaten
whites of two eggs; cook until smooth and thick. Lift the top crust
from the pie, pour in the custard, cover, sprinkle with powdered
sugar, and serve cold.
RASPBERRY AND CURRANT TART
Line a deep pie-tin with pastry and fill with alternate layers of
raspberries and currants, sprinkling each layer with sugar. Sprinkle
with sugar, dot with butter, and bake. Cover with meringue and serve
cold.
RHUBARB TARTS
Blanch and split half an ounce of bitter almonds. Cut one and one-half
pounds of rhubarb into inch-lengths without peeling, add a pound of
sugar, the almonds, and one lemon cut into bits. Cook together until
thick, stirring occasionally. Line patty-pans with pastry, fill with
the mixture, and bake in a moderate oven.
APPLES A LA NINON
Cook rice until soft in milk to cover, sweetening and flavoring to
taste. Arrange upon the rice peeled and cored apples which have been
cooked in syrup, reduce the syrup by rapid boiling, flavor to taste,
add a little chopped candied fruit, pour over the rice and apples, and
serve either hot or cold.
APPLE BROWNIES
Peel, core, and quarter five sour apples, put into a baking-dish with
three tablespoonfuls of butter, and sugar and cinnamon to taste. Bake
until tender and serve hot with cream.
APPLE FLUFF
Peel good cooking apples, cook until soft, and rub through a sieve.
Sweeten to taste, adding a little butter and lemon-juice, spice, or
wine to season. Fold in the stiffly beaten whites of two or three eggs
and serve very cold.
APPLE PUFF
Sift a cupful of flour with a pinch of salt, add two cupfuls of milk
mixed with three well-beaten eggs, and turn into a shallow buttered
pan. Cover with peeled and sliced apples, dot with butter, sprinkle
thickly with sugar, and add a little grated lemon peel or spice if
desired. Bake for forty-five minutes and serve hot. Berries or other
fruits may be used in the same way.
APPLE ROLL
Rub two tablespoonfuls of butter into three cupfuls of flour which has
been sifted with a heaping teaspoonful of baking-powder and a pinch of
salt. Mix to a soft dough with milk or water, roll into an oblong,
spread with finely cut peeled apples, and sprinkle with sugar and
spice. Roll up and put loosely into a pudding cloth which has been
wrung dry in hot water and dredged with flour. Steam for two hours and
serve with Hard Sauce.
APPLE SNOW
Cook peeled apples soft in a thin syrup to cover, and rub through a
sieve enough to make a pint of pulp. Cool, add the unbeaten white of
an egg, and beat with an egg-beater until very light. Serve cold with
boiled custard or whipped cream. Other fruits may be used in the same
way.
APPLE TRIFLE
Cook peeled, cored, and quartered apples until soft in thin syrup to
cover, seasoning with spice. Drain, arrange in a serving-dish, and
reduce the syrup half by rapid boiling. Pour over the apples, cool,
and at serving-time cover with whipped cream sweetened and flavored to
taste. Other fruits may be used in the same way.
BAKED BANANAS
Melt three tablespoonfuls of butter with three of lemon-juice and six
of sugar. Peel six bananas and lay in a shallow buttered pan, far
apart. Bake for half an hour, basting with the mixture in the bowl,
and serve hot.
BAKED PEACHES
Peel large peaches, stick a few blanched almonds into each one,
sprinkle with sugar, add a cup of water and bake, basting with the
syrup. Serve very cold with the syrup poured over.
BAKED PEARS
Put a quart of peeled, cored, and quartered pears into an earthen
baking-dish with half a cupful of sugar and a cupful of water. Cover
tightly and bake for several hours in a moderate oven. Take up the
pears, reduce the syrup by rapid boiling, pour over, chill, and serve
with cream.
BAKED QUINCES
Peel and core four or five quinces and put a bit of butter into the
core of each. Sprinkle with sugar, pour in a cupful of water, cover
and bake for two hours, basting occasionally. Serve cold with sugar
and cream.
BAKED RHUBARB
Cut unpeeled rhubarb into inch-lengths and pack closely in a bean-pot
with alternate layers of brown sugar. Cover, bake for an hour, and
serve cold.
BAKED BERRY ROLL
Sift two cupfuls of flour with two teaspoonfuls of baking-powder. Work
into it a tablespoonful of butter and mix to soft dough with a cupful
of milk. Roll into an oblong, cover with berries, sprinkle with sugar,
roll up, fasten the edges and bake or steam, basting with syrup to
which a little butter has been added. Serve hot with any preferred
sauce.
BANANAS AND CURRANTS
Crush and sweeten red currants, mix with sliced bananas, and serve
cold. White currants may also be used.
BANANAS WITH WHIPPED CREAM
Peel and slice six bananas into a serving-dish, sprinkle with sugar,
and with either orange-juice, lemon-juice, or wine. Cover with whipped
cream and serve immediately with cake.
BANANA FLOAT
Soak half a package of gelatine in cold water and dissolve in three
cupfuls of boiling milk. Add a heaping cupful of sugar and cook for
ten minutes. When cool but not stiff, stir in three bananas broken up
with a fork. Mould, chill, and serve with whipped cream.
BANANA TRIFLE
Peel and mash through a sieve enough bananas to make a cupful of pulp.
Add a cupful of cream and two tablespoonfuls of powdered sugar. Beat
with an egg-beater until very light and serve cold in dessert glasses.
BLACKBERRY SPONGE
Soak half a package of gelatine in half a cupful of cold water, add
two cupfuls of boiling water, half a cupful of sugar, and one cupful
of blackberry juice. Stir until dissolved, then strain. When cool but
not set, fold in the stiffly beaten whites of four eggs. Mould, chill,
and serve with cream. The juice of other fruits may be used in the
same way.
BOILED FROSTING
Boil two cupfuls of sugar for five minutes with one-fourth cupful of
water, pour the boiling syrup in a thin stream upon the stiffly beaten
whites of two eggs, and beat until thick. Flavor to taste.
CHOCOLATE TAPIOCA
Cook two tablespoonfuls of minute tapioca in milk to cover, using a
double-boiler. Add the yolks of three eggs well-beaten, sugar to
taste, and half a teaspoonful of vanilla. Cook until thick, and add
half a cake of grated sweet chocolate. When quite smooth mould, chill,
and serve with whipped cream.
CHOCOLATE CREAM FROSTING
Beat the white of an egg to a stiff froth, add two tablespoonfuls of
cream, and enough confectioner's sugar to make it thick enough to
spread. Melt half a cake of sweet chocolate in a double boiler with a
teaspoonful of water, and pour over the cream frosting on the cake.
FLOATING ISLAND
Beat the whites of two eggs to a stiff froth and gradually beat into
it a cupful of jelly or jam. Fill a serving dish with whipped cream
sweetened and flavored to taste, and drop spoonfuls of the frothed
jelly upon it. This may be served in dessert glasses.
FRENCH PANCAKES
Beat together four eggs beaten separately, one cupful of milk, half a
cupful of flour, one tablespoonful of sugar, a pinch of salt, the
grated rind of a lemon, and a teaspoonful of butter melted. Fry in
small pancakes, turning once, spread with jelly, jam, or marmalade,
roll up, sprinkle with powdered sugar which may be seasoned with
spice, and serve immediately.
FRUIT ICING
Mix confectioner's sugar with enough cream to make it the consistency
of thick paste. Flavor as desired adding chopped nuts, bananas,
shredded pineapple, or other fruits.
FRUIT PUFFS
Beat three eggs separately, then add one cupful of milk, a pinch of
salt, and enough flour sifted with a heaping teaspoonful of
baking-powder to make a thin batter. Fill buttered custard cups,
alternating with finely cut apples or other fruit sprinkled with
sugar, and steam for an hour. Jam or preserves may be used in the same
way. Serve hot with any preferred sauce or with cream and sugar.
FRUIT ROLL
Sift together two cupfuls of flour, two teaspoonfuls of baking powder,
a teaspoonful of sugar, and half a teaspoonful of salt. Rub into it
two tablespoonfuls of butter and add enough milk to make a dough that
will roll. Roll into an oblong, keeping the dough thin, spread with
softened butter, then with chopped fresh or preserved fruit or
berries, sweetened to taste. Roll up, pinch the ends together, and
steam for two hours, or bake until the dough is brown and crisp. Serve
hot with any preferred sauce. Apples, apricots, blackberries,
chestnuts, currants, figs, preserved ginger, plums, blueberries,
oranges, peaches, pineapples, quinces, raspberries, and cherries may
all be used in this way.
FRUIT TAPIOCA
Soak a cupful of tapioca over night in four cupfuls of cold water. Add
a pinch of salt, and three-fourths cupful of sugar, and cook slowly in
a double boiler until transparent, adding more water if necessary. Put
into a buttered baking-dish in layers, alternating with fresh or
canned fruit sweetened to taste. Have tapioca on top. Sprinkle with
sugar, dot with butter, and bake for an hour. Serve either hot or cold
with cream or any preferred sauce. Apples, apricots, blackberries,
cherries, currants, figs, gooseberries, plums, blueberries, oranges,
peaches, pears, pineapples, quinces, raspberries, and strawberries are
all used in the same way. The less tart fruits require a little
lemon-juice sprinkled on them. In making apple tapioca sprinkle each
layer of apples with sugar and spice. A delicious pudding is made of
strawberries and bananas sliced and combined with the tapioca.
GOOSEBERRY TRIFLE
Cook a quart of gooseberries to a pulp in water to cover, sweetening
to taste. Put into a serving-dish, cool, cover with boiled custard,
then with whipped cream. Other fruits may be used in the same way.
JELLIED APPLES
Peel, core, and quarter enough apples to make four cupfuls. Cook
slowly until soft in syrup to cover, flavoring with a little lemon or
spice. Add a package of gelatine which has been soaked and dissolved,
mould, chill, and serve with boiled custard or whipped cream.
JELLIED PEACHES
Peel and split a dozen peaches and cook until soft in thin syrup to
cover. Add half a package of soaked and dissolved gelatine and a
tablespoonful of claret or maraschino. Mould, chill, and serve with
whipped cream or custard. Other fruits may be used in the same way.
JUNKET